Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Easy recipes are must wants class starts, and slow cooker recipes are my go to when our schedule starts to fill up. If you are looking for new recipe ideas to add to your menu, smothered chicken is a ...

In a bowl, add the chicken and all the above ingredients. Mix well and let it stay in the marinade for about 30 minutes. In a pot add all the rice ingredients and cook until fluffy. Set aside.

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. The basic idea is to split a chicken down the back and cook it whole in a ...

In a pot over medium heat add the oil, and saute the chickenuntil golden brown. Add the garlic and ginger mince and mix well. Add the black pepper, curry powder, paprika and jeera and mix. Now add ...

These cheesy casserole recipes are packed with a variety of proteins, veggies and of course, plenty of cheese for a ...

This is not to say that smothered chicken has no history. In fact, this recipe somewhat resembles one described under the heading “To Smother Young Chickens” in Lettice Bryan’s “The ...

These eight fall chicken recipes are comfort food at its finest. From classic roast chicken to a wild rice soup and an easy ...

We’ve got 40 recipes to help inspire you to make dinner this November—one for every day of the month, and then some.